This recipe calls for frozen blueberries, since fresh blueberries will weigh the batter down. You can even freeze your own fresh blueberries, then thaw and drain them well before using.

Start by mixing eggs, bananas, honey, vanilla and salt together until smooth. Then, slowly add the almond flour, coconut flakes and coconut oil until just combined – be careful not to overmix! Gently fold in the blueberries, then transfer to a baking pan and top with more coconut flakes. Bake for 40 minutes.

Megan Olson

Megan is the author of the gluten free website, Skinny Fitalicious where she creates easy, low calorie recipes. Megan is also a nutrition practitioner specializing in weight loss. When she's not in the kitchen or coaching clients, she's in the gym teaching group fitness. To view more of her work, visit Skinny Fitalicious.